Chestnuts on red palms
By VicentaLakin
RAW MATERIAL: EIGHT GREEN DATES, 12 CHESTNUTS (DEKIN) NINE SPICES: SALAD OIL, 50 G SALT APPROPRIATE FOR WATER STARCH: ONE RED DATE CLEANS UP EARLY, SMALL VEGETABLES CLEANS UP, THE UPPER HALF CUT TO SPARE THE HEART, CHESTNUT CLEANS UP THE SPARE, THE RED DATE BURNS UP A POT OF WATER IN THE SECOND TWO POTS, SETS THE CHESTNUTS IN THE BOILER, THEN PICKS UP A SPARE THREE-COOKED WATER THAT CAN BE USED FOR CABBAGE, NOT FOR LONG PERIODS OF TIME, AND A LITTLE COLOR CHANGES THE COLOUR OF THE DISH TO PICK UP A SPARE FOUR HOT POTS AND POUR OIL INTO THE CHESTNUTS, THEN ADDS A PROPER AMOUNT OF FRESH WATER, AND THEN SETS OUT A GLASS OF GLASS OF SEVEN
Recipe Recommendations
Steps for Chestnuts on red palms
1
Clean up the red dates, clear up the pickles, cut the upper part of the cabbage, wash the chestnuts, and set the red dates early。
2
A pot of water is boiled, the chestnuts are boiled, and then a spare is made。
3
Boiled chestnuts can be used for vegetable hearts, which should not take too long, and the color of the heart has changed somewhat。
4
Hot pot pours oil。
5
Put the chestnuts on the red dates and then add a proper amount of water to continue the smoothing and then put a proper amount of salt in the sauce。
6
Drunk in a proper amount of water starch and hit the glass。
7
Out of the pot。Chestnuts on red palms Make Tips
TIPS 1: CHESTNUTS CAN CHOOSE TO USE CANNED CHESTNUTS BECAUSE THEY TASTE BETTER, THEY BUY SKINLESS CHESTNUTS OF THEIR OWN, ALTHOUGH WHEN COOKED, THEY ARE STILL HARD FOR COOKING AS A WHOLE, AND CANNED CHESTNUTS ARE BETTER BECAUSE THE CANNED CHESTNUTS ARE RIPE AND THEIR TASTE IS RELATIVELY SOFT. IN THE CASE OF TWO CUISINE, A FEW SALAD OILS CAN BE DRIPPED INTO THE WATER EARLY AND SOME SALT CAN BE INSERTED SO AS TO KEEP THE HEART GREEN. FAVORITE FRIENDS CAN ADD UP TO THEIR OWN TASTES, WHICH THEY RARELY EAT。